Efeito da presença e concentração de compostos carbonílicos na qualidade de vinhos

Studies on identification of compounds that make up the aroma and flavor in wines involve research evaluating mainly the influence of terpenes, esters, lactones and alcohols upon these sensory characteristics. However, carbonylic compounds (CC) play an important role concerning the substances that impact aroma to these drinks. Their origin is reported to be linked to the grape's chemical composition, must fermentation or micro-oxidation occurring during storage in barrels. Some CCs, like E-ionone, E-damascenone, siryngaldehyde, can contribute a pleasant aroma and improve the wine quality whereas others are responsible for unpleasant characteristics (acetaldehyde, furfural, 5-hydroxy-methyl furfural, diacetil, E-non-2-enal, etc). A fraction of CCs present is associated with bisulfite ions in the form of hydroxyalkylsulfonic acids. Some of them are stable and play an important role in determining wine quality. The reaction involving the formation of this aduct commonly occurs with CCs of low molar mass, such as formaldehyde and acetaldehyde. The reaction involving CCs with more than three carbon atoms demands further studies.

Síntese, caracterização e avaliação catalítica de Vo x/Mg yAlo x na reação de decomposição do isopropanol

Vanadium oxide supported on hydrotalcite-type precursors was studied in the decomposition of isopropanol. Hydrotalcite-type compounds with different y = Mg+2/Al+3 ratios were synthesized by the method of coprecipitating nitrates of Mg+2 and Al+3 cations with K2CO3 as precipitant. The X-ray diffraction patterns of Al-rich hydrotalcite precursors showed the presence of crystalline phases of brucite and gibbsite. It was shown that chemical composition, texture, acid-base properties of the active sites and also Mg/Al ratio strongly affect the formation of the products in the oxidation of isopropanol. The Al-rich catalysts were much more active than the Mg-rich ones, converting isopropanol mainly to propylene.

Preparação e caracterização de blendas de quitosana/poli(álcool vinílico) reticuladas quimicamente com glutaraldeído para aplicação em engenharia de tecido

In this study, novel Chitosan/PVA based films were chemically crosslinked by glutaraldehyde, under pH=(4,00 ±0,05), in order to achieve structures tailored for wound tissue engineering applications. Both precursors and developed films were characterized by FTIR, SEM and XRD in order to determine the presence of chemicals groups and nanostructural order, respectively. The results have shown that the glutaraldehyde crosslinking have altered the crystallinity of pure chitosan and the increase on the C=N bands and simultaneous decrease on NH2 bands suggested that Chitosan/GA crosslinking has preference to occur in carbon-2 of the saccharide ring by the Schiff's base reaction. Also, FTIR spectroscopy clearly showed that crosslinking has also taken place with blends of PVA and chitosan. The mechanical properties presented high degree dependence with on the increase of the content of chitosan and glutaraldehyde. The results have indicated that, by controlling the ratio [PVA]/[chitosan] in the blends and the extent of chemical crosslinking, it was possible to tailor the hybrid network produced aiming to obtain properties of interest for the specific application.

Efeito da composição das correntes do conversor das unidades de FCC no desempenho catalítico de aditivos DESOx

Hydrotalcite-like compounds having Mg partially replaced by Cu or Mn were prepared and used as precursors for two mixed oxides (Cu-OM50 and Mn-OM50) that were evaluated for SOx removal in the presence of O2, NO and CO. Under SO2/O2 reaction system, SOx removal was slightly higher over Cu-OM50. The addition of CO and NO to the feed markedly hindered the SO2 oxidation over Cu-OM50 while no significant effect was observed for Mn-OM50. For the regeneration step, the use of propane instead of H2 reduces regeneration capacity, mainly for Cu-OM50. Mn-OM50 was less affected by the feed composition, suggesting that it was a promising additive for SOx removal.

Database of the Amazon aromatic plants and their essential oils

The aromatic flora of the Amazon has been inventoried for 30 years. In this sense, were made over 500 field trips to collect over 2500 plants and to obtain more than 2000 essential oils and aroma concentrates, all of them submitted to GC and GC-MS. This work led to the creation of a database for the aromatic plants of the Amazon, which catalogs general information about 1250 specimens. The database has allowed the publication of the chemical composition of the oils and aromas of more than 350 species, associated with a larger number of chemical types. The essential oils of many species offer optimum conditions for economic exploitation and use in national and international market of fragrances, cosmetics, agricultural and household pesticides.

Efeito da adição de precursores na produção de alcaloide anticancerígeno usando a técnica de planejamento experimental

The effect of precursors on the anticancer alkaloid production by submerged fermentation using M. anisopliae 3935 was studied, according to complete experimental design 2² with three central points. The results showed that lysine was the most important variable, however, when both lysine and glucose were added to the fermentation medium, the alkaloid production reached, approximately, 17 mg L-1 after 120 hours of fermentation. Then, the scale-up of the process was carried out and these results were confirmed. Finally, 35 mg L-1 of alkaloid at 192 h were attained after increment of added aminoacid lysine.

Avaliação sensorial de cachaça

The hedonic level of commercial cachaças, was evaluated by consumers and by a tasters. The results of sensorial methods analyzed trough Principal Components Analysis, Hierarchical Cluster Analysis and the Pearson linear correlation indicated that the best classified cachaças were produced in copper stills and aged in oak casks. By contrast the worst classified exhibited as the main features be not aged and high alcohol percentage. The index of preference is positively correlated with the intensity of yellow color, wood flavor, sweetness and fruit aroma. There is a negative preference correlation with the acidity, the taste of alcohol and bitterness.

Preparação de carbonos porosos por moldagem sequencial

Porous carbons have received great attention because of their potential use as adsorbents, sensors, catalytic supports and others. Among the available methods for preparing these solids, the sequential templating emerges as an efficient way to tail carbon materials, with large specific surface areas, high porosity, controlled narrow pore size distribution and different functional groups. The template process is based on the infiltration of carbon precursors into the pores of inorganic frameworks. This work reviews the most important variables involved in the sequential template process to prepare micro, meso and macroporous carbon with tailored properties as well as their applications.

Contaminação de produtos de higiene e cosméticos por n-nitrosaminas

N-nitrosamines are carcinogenic compounds that have been found during the last three decades in a variety of consumer products, including cosmetic and personal care products, and their raw materials. These compounds are formed from amine precursors and nitrosating agents present in the formulations. This paper reviews the formation and occurrence of N-nitrosamines in cosmetic products, as well as presents considerations about analytical, toxicological and regulatory aspects.

Composição química volátil, em diferentes estádios de maturação, de manga 'Tommy Atkins' produzida no Vale do São Francisco

The effect of the maturation stages on the volatile chemical composition of mango fruit cv. Tommy Atkins, cultivated in São Francisco Valley, was investigated using SPME. GC/MS and GC-FID analysis allowed the identification of 32 compounds, consisting mainly of monoterpenes. δ-3-Carene was the major component in all the stages, while α-terpinolene, trans-β-caryophyllene e α-pinene succeded each other as the second most abundant constituent, during the ripening. The aroma of the ripe fruit was characterized by presence of short-chain ethyl esters (C2-C6), whereas the green mango contained the highest concentration of δ-3-carene. Furthermore, some terpenes were detected exclusively at one of the stages.

Determinação simultânea de precursores de serotonina - triptofano e 5-hidroxitriptofano - em café

Epidemiological studies attributed positive effects in the central nervous system (CNS) to coffee. Among possible active constituents, serotonin, a neurotransmitter in the CNS, is present; but dietary sources do not cross the blood-brain barrier. Tryptophan and 5-hidroxytryptophan (5-HTP) are serotonin precursors and can affect brain concentrations. An ion-pair-HPLC, post-column derivatization with o-phthalaldehyde and fluorimetric detection before and after hydrolysis with NaOH and extraction with methanol:water was developed for the simultaneous determination of these compounds. It was selective, sensitive (LOD = 0.3 and 0.2 μg/mL), precise (91.3 and 94.2% recovery for tryptophan and 5-HTP, respectively), and linear from 0.3 to 40 μg/mL for both compounds. It was applied to green and roasted arabica and robusta coffees.

Sistema RTP: uma técnica poderosa para o monitoramento da formação de nanotubos de carbono durante o processo por deposição de vapor químico

In this work, a TPR (Temperature Programmed Reduction) system is used as a powerful tool to monitor carbon nanotubes production during CVD (Chemical Vapour Deposition), The experiments were carried out using catalyst precursors based on Fe-Mo supported on Al2O3 and methane as carbon source. As methane reacts on the Fe metal surface, carbon is deposited and H2 is produced. TPR is very sensitive to the presence of H2 and affords information on the temperature where catalyst is active to form different forms of carbon, the reaction kinetics, the catalyst deactivation and carbon yields.

Avaliação do uso de inibidores de etileno sobre a produção de compostos voláteis e de mangiferina em manga

Effects of two ethylene inhibitors, 1-methylcylopropene (1-MCP) and aminoethoxyvinylglycine (AVG), on production of volatile compounds and mangiferin (a bioactive xanthone) in 'Tommy Atkins' mango fruit were investigated. Volatile composition and mangiferin content, in treated and untreated fruits at three maturity, stages were determined by SPME-GC-MS and HPLC, respectively. These chromatographical analysis revealed that the volatile profiles and mangiferin concentrations were not significantly different, suggesting that the use of ethylene inhibitors does not affect the mango aroma and functional properties relative to this xanthone. Moreover, a simple, precise and accurate HPLC method was developed for quantifying mangiferin in mango pulp.

Recentes aplicações sintéticas de compostos orgânicos tricloro(bromo)metila substituídos

This review presents the recent applications of some trihalomethyl carbinols, α,α,α-trihalogenated carbonyl compounds and trichloro(bromo)methyl-containing heterocycles, acting as high versatile synthetic precursors in organic chemistry, based on the last 10 years' literature.

Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Two food products (powders) were obtained by hot-air drying or lyophilisation methods on the whole guava fruits. The powders were characterised by sensory and thermal analyses (TGA-DSC), infrared spectroscopy (IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Thermal, morphological and structural characterisations showed a similar behaviour for the two solids. TGA-DSC and IR showed the presence of pectin as the main constituent of solids. A semi-crystalline profile was evidenced by XRD, and lamellar/spherical morphologies were observed by SEM. Sensory analyses revealed an aroma highly related to guava. These value-added food products are an alternative to process guava and avoid loss during postharvest handling.